Sticky Asian Pinapple Chicken
Sticky Asian Pinapple Chicken

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, sticky asian pinapple chicken. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sticky Asian Pinapple Chicken is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Sticky Asian Pinapple Chicken is something which I’ve loved my entire life.

Check Out Great Products On eBay. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch.

To begin with this particular recipe, we have to prepare a few components. You can cook sticky asian pinapple chicken using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Sticky Asian Pinapple Chicken:
  1. Make ready 1/2 cup pineapple juice
  2. Prepare 1/3 cup low sodium soy sauce
  3. Prepare 1/3 cup low sodium chicken broth
  4. Take 1/3 cup hoisin sauce
  5. Prepare 1/2 cup brown sugar
  6. Get 1 1/2 tsp ginger minced
  7. Get 1 1/2 tsp garlic minced
  8. Prepare 2 tsp corn starch
  9. Take 2 tbsp olive oil
  10. Take 3 boneless skinless chicken breast diced
  11. Take 1 large pinapple (if serving in pineapple bowls)
  12. Get 1 can crushed pineapple(if not serving in pineapple bowls)
  13. Get 1/2 cup cashews roasted salted
  14. Prepare 3-4 cups cooked rice

Bring to a boil and reduce to about a cup to a cup and a half. Remove the chicken and set aside. Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.

Instructions to make Sticky Asian Pinapple Chicken:
  1. In medium saucepan wisk together pineapple juice, soy sauce, chicken broth, hoisin sauce, brown sugar, garlic, ginger, and corn starch. Bring to a boil and reduce to about a cup to a cup and a half. Set aside.
  2. Cut pineapple in half from top to bottom and hollow out each half making a bowl. Set aside 1 cup of pineapple.
  3. Cook rice according to directions on box.
  4. In a large nonstick pan cook chicken until cooked through. Season with salt and pepper.
  5. Stir in sauce, add pineapple and cashews, cook for another min or two and serve over rice in the hollowed out pineapple halves.

Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened. Add the chicken back to the pan and stir until evenly coated with the sauce. In medium saucepan wisk together pineapple juice, soy sauce, chicken broth, hoisin sauce, brown sugar, garlic, ginger, and corn starch. Bring to a boil and reduce to about a cup to a cup and a half.

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